This recipe was provided courtesy of Kelly Scott. Kelly is a graduate of The Culinary Institute of America and an Orange County-based professional chef for health food connoisseurs. She is an advocate of the Paleo Diet, which for her means eating real foods the earth creates. You can find more of Chef Kelly’s recipes at kellyscleankitchen.com and @kellyscleankitchen on Instagram.
1 lb white fish of choice, such as California white seabass or mahi mahi
Salt and pepper
1 egg
1 cup arrowroot flour
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp smoked paprika
Avocado oil
Directions
Cut the fish into 1x2 inches. Season with salt and pepper.
In one bowl, whisk an egg and add a tablespoon of water. In another bowl, add arrowroot, garlic powder, onion powder, paprika, salt and pepper, and whisk.
Add fish to the egg wash and remove, place in arrowroot mix and coat on all sides.
Heat a pan to medium high heat and add 1/4 inch of avocado oil all over. Once hot, add your fish and turn once golden brown. Once both sides are golden brown, fish is flaky, and internal temp is around 135, remove and drain on roasting rack. Enjoy in tacos with cassava flour tortillas and salsa!
